There’s something quietly magical about the way overripe bananas and juicy strawberries transform a basic batter into something soft, fragrant, and utterly comforting. These Strawberry Banana Muffins came into regular rotation in my kitchen during one hectic exam week, when breakfast needed to be grab and go but still feel like a little treat.
They’re naturally sweet, incredibly soft, and quick to whip up using simple ingredients you probably already have on hand. The best part? These muffins are lower in refined sugar if you use maple syrup, and packed with real fruit, making them a wholesome choice for both kids and adults.
In fact, bananas are a known source of resistant starch which may aid digestion and help manage weight perfect for those of us trying to strike that balance between health and indulgence.
Each bite bursts with strawberry chunks, moist banana, and a hint of vanilla, all wrapped in that golden muffin top we love. No mixers needed, just a bowl, a whisk, and 30 minutes.
They’re perfect paired with a Fruit Salad for a refreshing brunch or alongside a Chocolate Peanut Butter Smoothie for a satisfying snack. These muffins aren’t just trending for their flavor they’re beloved for their simplicity, minimal prep time, and versatility.
Give them a try. You might be surprised how quickly they disappear.
What Makes These Muffins a Favorite in My Kitchen?
Here’s why these strawberry banana muffins have become a go-to in my weekly baking routine and why you might fall in love with them too:
- Overripe bananas = perfect excuse to bake: What started as a way to rescue browning bananas has turned into a delicious habit. Now I actually hope for overripe ones just to make these!
- Great for kids (and adults with a sweet tooth) My nephew loves them with mini chocolate chips instead of raisins. They’re fun, fruity, and feel like a treat without going overboard.
- One bowl, zero stress: I love how everything comes together in just one bowl less mess, faster cleanup, and perfect for rushed mornings.
- Naturally sweet with maple syrup: I’ve swapped sugar with maple syrup for a softer, more wholesome sweetness, and the texture stays perfectly moist every single time.
- Guilt-free snacking: When I’m cutting back on refined sugar, these still hit the spot. They’re sweet enough to feel indulgent, but light enough to enjoy without guilt.
Strawberry Banana Muffins Recipe
Equipment
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Muffin Pan
- Paper muffin liners (optional)
- Oven
Ingredients
- ¼ cup 56 g unsalted butter softened
- ½ cup 100 g granulated sugar or maple syrup
- 1 large egg
- 2 small ripe bananas mashed
- ½ teaspoon pure vanilla extract
- 1 cup 120 g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 5 small strawberries finely chopped
- ¼ cup 40 g chopped raisins optional
Instructions
- Preheat oven to 180°C (350°F) and line a muffin pan with paper liners.
- In a mixing bowl, mash the ripe bananas.
- Add softened butter, sugar or maple syrup, egg, and vanilla; mix well.
- Stir in flour, baking powder, baking soda, and salt until just combined.
- Fold in chopped strawberries and raisins (if using).
- Divide the batter evenly into muffin cups.
- Bake for 18–20 minutes, or until a toothpick comes out clean.
- Cool and enjoy!
Nutrition Info:
| Nutrition | Value |
| Calories | 203kcal |
| Carbohydrates | 34g |
| Protein | 3g |
| Fat | 7g |
| Sugar | 16g |
| Sodium | 119mg |
Tips From My Experience!
- Use bananas that are deeply speckled or blackened:
The darker the peel, the sweeter and more intense the banana flavor. Those nearly-too-soft bananas? They’re perfect for this. - Chop strawberries small and pat them dry:
Too much moisture from fresh strawberries can make your muffins soggy. Chop them fine and blot with a paper towel before folding in. - Let the batter rest for 5–10 minutes before baking:
This allows the flour to fully hydrate and results in a more tender, domed muffin. - Don’t overmix after adding flour:
Even if you’re tempted to smooth it out resist! A few streaks are okay and will help keep the muffins soft. - Top with a few extra strawberry bits before baking:
It makes the muffins look bakery-style and gives a little burst of juicy sweetness on top. - Bake in the center of the oven:
If you’re baking multiple trays, rotate halfway through to avoid uneven tops or overbaking on one side.
Quick Questions?
1. Can I use frozen strawberries instead of fresh?
Ans: Yes, but thaw and drain them well to avoid adding too much moisture to the batter.
2. Can I make these muffins gluten-free?
Ans: Absolutely! Swap the all-purpose flour with a 1:1 gluten-free baking blend for similar results.
3. How do I store these muffins?
Ans: Keep them in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.
4. Can I freeze strawberry banana muffins?
Ans: Yes, they freeze beautifully! Wrap individually and store in a ziplock bag for up to 2 months. Just reheat in the microwave or let thaw overnight.
5. What’s a good substitute for raisins?
Ans: Chopped walnuts, mini chocolate chips, or even shredded coconut work great, depending on your flavor preference.
6. Can I turn this recipe into a loaf instead of muffins?
Ans: You can! Pour the batter into a greased loaf pan and bake at 180°C (350°F) for 40 50 minutes, or until a toothpick comes out clean.
